热杀菌剂处理对“紫花”和“留香”杧果贮藏品质影响?

52±1℃热杀菌剂苯来特或 TBZ等溶液浸果处理,对“留香”和“紫花”品种杧果采后炭疽病和蒂腐病有显著控制效果,改善果实外观,延长贮藏寿命,提高贮藏品质,减少病害的腐烂损失 60％,获得在常温下贮藏 18d的采后寿命和 100％的商品率。在热杀菌剂处理后,贮藏于低温13±1℃下的 杧果,显著减慢果皮转黄和后熟软化,降低呼吸速率,延长贮藏寿命2～3周以上,并且,显著减少病害和腐烂损失,有利于提高采后杧果的商品率和远途运输及销售。

EFFECT OF HOT FUNGICIDES TREATMENT ON STORAGE QUALITY OF "ZIHUA" AND "LIUXIANG" MANGO FRUITS

Treatment with Benlate or TBZ solution at 52±1℃ could notably control postharvest anthracnose and stem-end rot in "liuxiang" and "zihua" mango fruits, improve appearance and commercial quality of mango fruits, reduce decay loss by 60%, achieve a storage life for 18 days and acceptability of commercial mango fruits by 100% when stored at ambient temperature. After treatment with hot fungicides, that the mango fruits were stored at low temperature, 13±1℃, could obviously inhibited the ripening behaviour of mango, such as dropped respiration rate, delayed colour development and softening, and prolonged postharvest life by 2￣3 weeks, in comparison with fruits stored at ambient temperature. Therefore, the method that the mango fruits were stored and transported at low temperature, 13±1℃, after treatment by hot fungicides is an important approach which was benefited to distant transport and marketing of mango fruits.